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Food History

This issue of The American Historian features three articles on “Food History.” One essay discusses the significance of food during the Cold War by examining multiple well-known chefs and cookbook authors, most significantly Julia Child and Lou Rand Hogan. Another article examines the importance of Chinese restaurants at the turn of the 20th century and argues that their importance went beyond a place for food. Chinese restaurateurs used their restaurants as a way to circumvent Chinese Exclusion laws and carve out a legally safe place in the United States. The last article on Latinx Veganism shows how food illuminates issues of race, class, and power. The issue also includes an article on the disparate experiences of visiting Ellis Island and Angel Island, and what that disparity tells us about the immigration centers’ importance in the national imagination, an article on the current crises of contingent employment, and and article by OAH president Erika Lee.

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Food History

Table of Contents

Features

Follow the Food: Using Cookbooks and Cooking to Rethink Cold War Domesticity

In Pursuit of Merchant Status: The Migration Strategy of Early Twentieth Chinese Restaurant Owners under Chinese Exclusion

Latinx Veganisms

From the Field

Angel Island, Ellis Island, and American Dreams

FROM THE COMMITTEE ON PART-TIME ADJUNCT AND CONTINGENT EMPLOYMENT

Not a Crisis for Contingents, A Crisis of Contingency for the Entire Field

From the President

Food History

Departments

OAH News Items

Roger Daniels, 1927-2022

Clio's Kudos

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